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The most iconic steak frites has to be served at Le Relais de Venise L’Entrecôte, a Parisian institution that has gone worldwide. They don’t have anything else on the menu: just steak frites, served with a side salad, although you can get a second helping of steak—and dessert, if you want. Since the steak and fries are only so-so at the restaurant chain, we knew we—and you!—could do better. Pick your favorite steak, give it a quick sear to jump-start the Maillard reaction, cook it sous vide, and then sear it right before serving for the ultimate steak, perfect for saucing. The fries? We’ve developed the ultimate crispy frites, which are basically the Pringles of fries—riced potatoes mixed with starch and formed into batons before getting double-fried to produce an ultra-crispy exterior with a light and fluffy center. To view the full recipe, along with more ChefSteps specialties, sign up for a StudioPass: Learn more about Joule Turbo: Learn more about Joule Oven: Learn more about ChefSteps Studio Pass: What you’ll need: Steak(s) Kosher salt Black pepper Neutral oil Unsalted butter Garlic clove(s) Thyme Shallot(s) Lemon Anchovies Capers Flat-leaf parsley Tarragon Worcestershire sauce Dijon mustard White pepper Egg yolk(s) Ultimate Crispy French Fries Get notified and never miss a video by subscribing to the ChefSteps channel: ChefSteps 101: Through science, entertainment, and industry experience, we strive to help every home cook reach their full potential. We are testing dozens of different iterations of each dish to make sure we can give you the ultimate version of each recipe. With more than1,000 recipes developed in our kitchen, there’s something for everyone. To find out more, visit our website:
